Performance of photo-curable metal-chelating active packaging coating in complex food matrices

A Current Trend in Efficient Biopolymer Coatings for Edible Fruits to Enhance Shelf Life

In recent years, biopolymer coatings have emerged as an effective approach for extending the shelf life of edible fruits. The invention of biopolymer coverings has emerged as an innovation for extending fruit shelf life. Natural polymers, like chitosan, alginate, and pectin, are used to create these surfaces, which have several uses, including creating a barrier that prevents water evaporation, the spread of living microbes, and respiratory movement. These biopolymer coatings' primary benefits are their environmental friendliness and lack of damage. This study highlights the advancements made in the creation and usage of biopolymer coatings, highlighting how well they preserve fruit quality, reduce post-harvest losses, and satisfy consumer demand for natural preservation methods. This study discusses the usefulness of the biopolymer coating in terms of preserving fruit quality, reducing waste, and extending the product's shelf life. Biopolymer coatings' potential as a sustainable solution for synthetic preservatives in the fruit sector is highlighted as are formulation process advances that combine natural ingredients and environmental implications. This essay focuses on the essential methods, such as new natural additives, as well as the environmental effect of biopolymer coatings, which are safe and healthy commercial alternatives.

Multilayers assembly of bio-polyelectrolytes onto surface modified polypropylene films: Characterization, chelating and antioxidant activity

In order to remove the trace transition metal ions which catalyze the oxidation in food, chitosan (CS) and sodium alginate (ALG) multilayers were assembled on the polypropylene (PP) surface grafted with polyacrylic acid (PAA) to obtain PP-g-PAA/(CS/ALG)_n films. The morphology of the active films was observed, and the thickness of each single assembled layer was about 7 nm. The chelation ability of the films improved with increasing number of (CS/ALG)_n multilayers, and Cu²⁺ chelating quantity of PP-g-PAA/(CS/ALG)_15.5 films was about 3.4 umol/cm² for 72 h at pH about 5, improved by about 9.92 % as compared with PP-g-PAA films. In addition, the PP-g-PAA/(CS/ALG)_n films had chelation activity for both Cu²⁺ and Fe²⁺, suggesting the potentiality in antioxidant food package application.